• To start, make box cake mix to package instructions and let cool fully.
  1 box Spice Cake Mix
• Once the cake is cool, crumble the cake into a large bowl and mix together with milk, cream cheese, and vanilla extract using a hand/stand mixer.
  2 tablespoons Milk, 2 teaspoons Vanilla Extract, 2 tablespoons Cream Cheese
• Using a small cookie scoop, scoop cake mixture into your hands and roll into balls.
• Place in the freezer to harden for 30 minutes.
• While the cake truffles are chilling, make the crumble mixture.

Crumble Mixture:

• Preheat oven to 350 degrees.
• Melt butter in a microwave-safe bowl for 30-second increments.
  3 tablespoons Butter
• To melted butter, add sugar, brown sugar, cinnamon, pumpkin spice, and flour.
  4 tablespoons Brown Sugar, 2 tablespoons White Sugar, 1 teaspoon Pumpkin Pie Spice, 1/2 teaspoon Cinnamon, 3/4 cup Flour
• Stir together and sprinkle on a parchment-lined baking sheet.
• Bake for about 10 minutes, stirring the mixture halfway through.
• When the cake truffles have been chilling for 20 minutes, melt the white chocolate and coconut oil in the microwave in 30-second increments.
  2 cups White Chocolate Chips, 1 tablespoon Coconut Oil

To Assemble:

• Take one cake ball and drop it in the white chocolate, roll it around with a fork and gently tap off the extra white chocolate.
• Drop it into the crumble mixture and roll it around until fully coated.
• Place on a piece of parchment paper to let the chocolate set.
• Enjoy!